Malai Cham Cham | How to make Malai Cham Cham

By Swapna Sunil  |  27th Apr 2016  |  
5 from 1 review Rate It!
  • Malai Cham Cham, How to make Malai Cham Cham
Malai Cham Chamby Swapna Sunil
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Video for key ingredients

  • How to make Khoya

About Malai Cham Cham Recipe

Malai Chum Chum, this was one of the most neglected sweets in our family, but since yesterday they started to have a second opinion. Now my hubby says it's one of the best one I have made and kids say can I have one more please. What could be more rewarding than these pretty words.

Malai Cham Cham is one dish which makes its accompaniments tastier. With the right mix of flavours, Malai Cham Cham has always been everyone's favourite. This recipe by Swapna Sunil is the perfect one to try at home for your family. The Malai Cham Cham recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Malai Cham Cham is 10 minutes and the time taken for cooking is 45 minutes. This is recipe of Malai Cham Cham is perfect to serve 10 people. Malai Cham Cham is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Malai Cham Cham. So do try it next time and share your experience of cooking Malai Cham Cham by commenting on this page below!

Malai Cham Cham

Ingredients to make Malai Cham Cham

  • Ingredients for chum chum paneer:
  • 2 cups (prepared with 1 litre of milk)
  • sugar- 2 cups
  • water- 4-5 cups
  • saffron- ½ tsp
  • Ingredients for malai stuffing:
  • Milk- 2-3 cups
  • sugar- 2 cups
  • cardamom powder- 1 tsp
  • For garnishing:
  • Few saffron strands

How to make Malai Cham Cham

  1. In a bowl, knead the paneer until it becomes soft and smooth. If the paneer is hard, add little warm water to make it soft. Now divide the paneer into equal proportions and roll into small oval shaped balls with your fingertips. Keep them on a plate.
  2. Meanwhile, boil water in a large pan. When the water starts boiling, add the sugar and saffron, then stir. Boil on a medium flame to make the sugar syrup.
  3. Slowly add the oval shaped paneer balls to the pan. Stir gently and then bring it to boil. Boil for a minute and then reduce the flame to medium. Cover the pan and cook for 5-10 minutes. The paneer balls will absorb water and increase in size. Open the lid at times to allow even boiling. When the paneer balls/chum chum look soft like a sponge, put the pan off flame. Let it cool.
  4. In another deep bottomed pan, boil milk on a low flame. Stir and boil till it reduces to half its volume. Stir at short intervals so that the milk doesn't stick onto the pan. When the milk thickens, add sugar and cardamom powder. Mix well and boil for another 2 minutes till the sugar dissolves completely.
  5. Put the pan off flame once the milk thickens into khoya. Let it cool. With a sharp knife end, cut the chum chum from the middle. Stuff with the malai. Malai chum chum is ready to eat.
  6. Garnish with pistachios, saffron strands and almonds. Serve it chilled.

My Tip:

Do not over boil the syrup. Do not over crowd the cham cham as they need space to expand.

Reviews for Malai Cham Cham (1)

Swapna Sunil3 years ago